Shelf-life Studies in Food Science

The shelf-life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four main factors - formulation, processing, packaging and storage condition. This volume provides an introduction to the science of food shelf-life.

Perioada de valabilitate a alimentelor este perioada in care alimentele isi pastreaza o calitate acceptabila din punct de vedere al sigurantei si organoleptic, si depinde de patru factori principali - formulare, procesare, ambalare si stare de depozitare. Acest volum ofera o introducere in stiinta perioadei de valabilitate a alimentelor.